This turmeric butternut squash soup is creamy (without any cream, dairy or otherwise) and incredibly flavourful! It was huge hit. Everyone loved the crunchiness on top!
Author: Joyous Health
Extra-Virgin Olive Oil
or Veggie Stock
Preheat oven to 350 degrees F (180 degrees C).
Butternut Squash (3/4 cup)
evenly over a parchment covered baking sheet, drizzle with
Extra-Virgin Olive Oil (1 Tbsp)
and bake until tender for 30-40 minutes.
Chicken Stock (4 cups)
on stove on medium heat. Then reduce heat to keep warm. Meanwhile, saute
White Onions (2)
with extra-virgin olive oil for a few minutes, or until tender.
Once butternut squash is done, remove from oven and let cool for 10 minutes.
Add the squash, onions, stock,
Fresh Turmeric (1 tsp)
Fresh Ginger (1/2 tsp)
Sea Salt (1 pinch)
to a blender or food processor and give it a good blitz until creamy and smooth.
Taste test and garnish with
Kale Chips (to taste)
Canned Chickpeas (to taste)
Nutrition Per Serving
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